by Megan Winfrey

Raise your hand if you're trying to get better at meal prepping. Me too, me too. I see all of these responsible, healthy people out there who have their crap together - and a perfect stack of pre-prepped lunches in their fridge. I am, by no means, one of those people, but when I do make the time to prep meals for the week, I sure feel like it. And when I don't, I always find myself scrambling to make my husband a decent sandwich in the 2 minutes before he should be walking out the door (which really means he's already 5 minutes late) and then realizing that I'm having chips and hummus for lunch (again). The truth is, we are all SO much happier and healthier when there is something substantial in the fridge ready-to-eat, and pasta salad is my simple solution.

Okra, Bacon, & Avocado Pasta Salad

• 12 oz. fusilli pasta
• 1 lb. okra, stems removed and rough chopped
• 4 slices of bacon, diced
• 2 avocados, halved, seeded, peeled, and diced
• salt and pepper, to taste

for the dressing:

• 3/4 cup mayo
• 1/4 cup fresh lemon juice
• 1 1/2 tbs. fresh lemon zest
• 1 tbs. sugar
• 1 tsp. fresh thyme leaves
• salt and pepper, to taste
• 1/3 cup olive oil

 

Preheat oven to 450ºF.

Put the prepared okra on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake until tender, about 15-20 minutes.

Bring a large pot of salted water to a boil and cook the pasta per the package directions or until al dente.

Heat a large skillet over medium-high heat and cook the bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain.

To make the dressing, first add the mayo, lemon juice, lemon zest, sugar, thyme, salt and pepper to a medium sized bowl. Slowly pour in the olive oil with one hand as you whisk the mixture with the other to combine. Set dressing aside.

In a large bowl, combine the pasta, okra, bacon, avocado, and dressing. Taste and adjust seasonings if necessary.

Serve immediately, or store in an airtight container in the fridge for up to 1 week.